Here are some Thanksgiving-related answers to some Dear Pioneer Woman questions submitted over the past few days. As always, just remember that I don’t know anything!

And as always, feel free to lend your advice/answers to any of the questions below.

Love,
P-Dub

Dear Pioneer Woman:

Just wondering if I can prepare stuffing/dressing in advance and bake it the next day?

Prepared in Pittsburgh

Dear Preppie:

Rather than assemble the dressing the day before, I think it would be best for you to prepare all the elements, then assemble the dressing on Thanksgiving day. So for instance, with my Dressing with Sausage, Apples and Mushrooms, I will make the cornbread, then dice it and lay it out to dry (same with the other breads I use). I’ll also brown the sausage, roast the mushrooms, cook the apples, and dice the onions and celery. Except for the bread, I’ll store all the elements in the fridge, then the next day, I’ll throw the dressing together!

I always think it’s best to assemble dressing on the day because the moisture will be right, the bread perfect, and the universe in proper working order.

Amen.

Love,
P-Widdy

Dear Pioneer Woman:

Every year my father spends days preparing an amazing Thanksgiving spread. Between two turkeys and up to 15 side items, it is quite a sight. I have been entrusted by my father to bring the Cranberry Relish. (It is a big honor since he doesn’t allow anyone else to bring anything). Last year I made one with pomegranates in it that was sweet more than bitter but now I can’t find the recipe. Do you have an easy Cranberry Relish the entire family of 20 will love?

Thanks
Country Girl from Jersey

Dear Country Girl:

Before I begin, I need to very gently and subtly debrief you on my approach to cranberry relish. Mind you, this is only my opinion, so I’ll be sure to express it delicately and sweetly:

I CAN NOT STAND CRANBERRY RELISH! IT RUINS MY WHOLE THANKSGIVING!

See? You can always rely on me to present my views in the most diplomatic of fashions.

But back to the subject at hand: I don’t care for cranberry relish. I find it bitter and grody and, well…bitter. I much prefer more of a cooked cranberry sauce, and my favorite one contains fresh cranberries, orange juice (or cranberry juice), orange zest, and maple syrup. I just cook it all in a saucepan until the mixture is thick, then transfer it to a bowl and chill in the fridge overnight. It’s more of a cranberry jelly than a relish, and what I’m about to say is just another opinion of mine, so again, I’ll present it as softly and tenderly as possible:

IT’S DELICIOUS AND CRANBERRY RELISH ISN’T!

But of course, don’t let me sway you.

Love,
P-Widdy-Cranbiddy

Dear Pioneer Woman:

My boyfriend has 9000 people in his family and I have one in town. We come from completely different types of families. That is fine. What is not fine is that they have a 65-person buffet and live over an hour away. We then have to rush to my dad’s house for “my” thanksgiving. It’s too much. I would love a smaller more intimate dinner with both of our families but not the whole crew! Will this ever happen? Am I rude or selfish to want to just do something simple one year?

All the best,
Lauren

Dear Lauren:

You don’t say how serious you and your boyfriend are, but if you’re accompanying each other to your respective family celebrations, I assume you didn’t just meet last week. So for the sake of argument, and because we girls just do these things, let’s assume you two will one day wind up in a permanent relationship, also known as the covenant of marriage. When you are married, just know that this issue will come up every year. So the sooner you reach some sort of workable plan, the better!

First: You are not wrong to long for a smaller, more intimate dinner. However, if his family doesn’t celebrate Thanksgiving that way, you shouldn’t have this expectation. His family celebration will likely not change. So if you’re going to be with him for the long haul, you need to realize that the big 65-person buffet is going to be a permanent fixture in your Thanksgiving celebration. More, if the generations continue to multiply, which appears to be the trend. Sorry to get personal there.

There are different approaches you could take: One, you could alternate years—one year at your family’s house, the next year at his family’s house. That way, every other year you can be assured that you’ll have a relatively calm, quiet Thanksgiving and it will eliminate the rushing/traveling from one place to the next. Two, you could continue the frenzied (and filling!) plan you’re on right now, which is to make it to both celebrations, both meals. You could invite your small family to his family’s buffet. No option is right or wrong, but it’s important for you to talk to your love about it ahead of time and come up with a solution you’re both happy with. Because again—this issue won’t go away as long as you’re together. And assuming you will one day wind up as husband and wife, ironing this out now could be a little practice session in future holiday-related conflict resolution!

I have for MANY years (32) tried to bake an apple pie, however, when I do make one the apples are still crisp but the crust is done. What am I doing right/wrong and how can I fix it? My husband LOVES apple pie, and I want to learn.

Apple Pie Lover

Dear Appie:

There are a couple of very easy fixes for this! First, you can slice your apples much thinner; this will allow them to cook and soften more quickly. Second, try lightly covering the top of the pie with aluminum foil for the first half of baking. This will keep the crust from getting too brown too soon, and will give the apples a chance to work their magic. Just remove the foil in the last half of baking so it will have time to become golden and gorgeous.

Try those two things, and I can almost guarantee your apple pie will make you and your husband cry. But the good, happy kind of cry

Love,
Pee-Dub-Ya

Dear Pioneer Woman:

I want to try your turkey brining recipe but I honestly had never even heard of brining until I watched you on the Food Network Thanksgiving special last year. Can I use a frozen turkey? When I cook it, do I need to season it? Or will it be fine just brining it?

Happy Thanksgiving to you and your family!

First Time Briner

Dear Briney:

I always recommend against brining frozen turkeys, and here’s why: Frozen turkeys, generally speaking, are injected with a sodium/water solution prior to freezing in order to preserve the quality of the meat. Because of this, brining on top of that can result in a way-too-salty bird (and way-too-salty drippings). Now, I have seen some frozen turkeys that either do not use the sodium solution or use much less than regular frozen turkeys—you might do some looking at the sodium percentage and see what you can find. Another approach you can take is to go ahead and brine the frozen turkey, but use 1/3 less salt in the brine mixture. That way, some of the other flavors of the brine will have a chance to transfer to the turkey, but you’ll stand a chance at limiting the saltiness.

As far as seasoning after brining, not much is needed. I do a mixture of butter, rosemary, and orange zest, then rub it all over the skin halfway through the roasting process. It makes the skin flavorful, golden, and yummy.

Love,
P-Widdle-Diddle

Dear Pioneer Woman:

This is our first thanksgiving as a family. We left home in 2010 when our first son was born and my husband joined the army, and we have always gone to friends’ homes for thanksgiving. We are at a new army base and do not have friends yet, so I guess I am cooking! I am not exactly a great cook, so I’m terrified at making a decent sized special meal. What could be some things I could do to keep it simple but special? Our youngest is allergic to cheese (gasp) and garlic (the horror!) so have to omit those to keep him involved. Thank you so much in advance!

Mama C

Dear Mama C:

First of all, thank you from the bottom of my heart for your family’s service and sacrifice.

Second, there are many ways to keep it simple on Thanksgiving! First, rather than roast a whole turkey, you can just roast a bone-in turkey breast instead. Much easier to manage, and you won’t have a lot left over. As for sides, it’s very easy to scale down mashed potato recipes to feed four instead of 12 or 16. You can make my mashed potato recipe the day before to save the effort on Thanksgiving. Same with the stuffing/dressing: You can make cornbread from scratch, or you can keep it simple and by a loaf of good, crusty French bread and dry it out. (Here’s my Basic Thanksgiving Dressing recipe; you can cut it in half or fourths and just sub French bread for the cornbread!) And for a good, green veggie, you could just simply sauté some fresh green beans in butter (add bacon or red bell pepper for a little zip.)

One pie should be good for your small family, or you could go the ultra simple route and whip up a batch of these Pumpkin Smoothies! They seriously taste like pumpkin pie in a glass, and you can top them with whipped cream to make them seem like a decadent dessert (and they are!)

Another simple Thanksgiving dessert is to cook some apples in butter with some brown sugar and cinnamon until they’re soft. Then spoon them over storebought vanilla, cinnamon, or caramel ice cream. Easy!

I hope you have a wonderful Thanksgiving together. Know that I’m thankful for you guys.

Love,
Pioneer Woman

Dear Pioneer Woman:

This year is the first year that my children and I will not have any family to celebrate Thanksgiving with. How would you keep the spirit of your family present at your holiday table? I would love some decorating and meal ideas that are rich with love and warmth.

Meaningful Mama

Dear Mama:

Oh, I know the change will be a little tough…but you’re so right that Thanksgiving can (and should!) still be a day filled with love in your house. Overall, one of the best things you can do is make sure your Thanksgiving day is as stress-free as possible, because that will transfer over to your kids. So no matter what sort of meal you’re planning, just do as much prep ahead of time so you won’t be scrambling too much.

Aside from that, you could really set this year apart (thereby deflecting the focus away from how “different” it is) by doing some fun, meaningful things around the table. For instance, you could get some inexpensive small frames at a craft store and make placeholders for each person using old photos of the kids (and yourself!)

Along those lines, make a printable “menu” listing your Thanksgiving courses and set them on everyone’s plates just as you’d find at a wedding or other event. And have some fun with the names for the courses! Name the turkey after one kid, the stuffing after another kid—or use funny superlatives like “Bodacious Broccoli Rice Casserole” and “Stupendously Scrumptious Stuffing.”

Start a new around-the-table tradition of vocalizing things you’re thankful for—you can even turn it into a game by following the alphabet and seeing how far you can get.

Finally, make new Thanksgiving memories throughout the day by creating a new tradition, whether it’s going out to a movie, staying in for a movie marathon or playing a midnight Monopoly game. Or Pictionary. Or Charades.

Happy Thanksgiving to you and your kids.

Love,
Reester

Dear Pioneer Woman:

How do you prepare mashed potatoes ahead of time? I will be using Yukon Gold potatoes.

You can make them ahead (the cream cheese, butter, and cream make the consistency just perfect for reheating) which means your Thanksgiving will be…yes, happy.

Love,
Happy Potato Woman

Dear Pioneer Woman:

I love to cook and I am on your site or watching you on TV getting recipes or ideas all the time. I may throw an after Thanksgiving early Christmas dinner with my friends and I am super interested in trying a brine on a turkey this year, but I am allergic to apples. Is there any other ingredient I can substitute the apple juice/cider with? Or do you have another brine recipe I could use instead?

No-Apple Amanda

Dear Amanda:

You can substitute water or no-sodium chicken, turkey, or vegetable broth instead of apple cider.

Love,
Mee

Dear Pioneer Woman:

My husband and I have been married over 8 years, have 3 children, and live out of state from our families who live in different cities from each other. I say so you know that if we choose to travel we have to choose one over the other. It’s impossible to go both places during a holiday weekend. My mom is super sensitive, competitive with my in laws and gets jealous very easy. It was our plan to stay home this year but on a whim decided to go see my in laws to see some family we haven’t seen since we were married.

I’m nervous to tell my mom because I know she’ll get super mad and make me feel guilty and make rude comments about my in laws. How do I inform her of our plans, stand my ground, yet be sensitive to her not getting to see us this holiday? (My parents just drove up last week for a day to see us so it’s not like they haven’t see our girls in a long time). My husband and family come first but she has a very hard time buying in to that, which makes it even more difficult. She thinks that she can still control my decisions even though I’m 30 and have been running my own life since I was 22.

Caught in the Middle

Dear Mid:

First, you need to remind yourself that there was nothing inconsiderate or wrong about your decision to visit your husband’s family over Thanksgiving. You need to make sure you have a strong sense of that, because that will help you remain logical when the guilt and doubts set in.

Second, while it’s okay to be sensitive to your mother’s…sensitivity, you shouldn’t have to fear (or avoid) your mom’s possible reaction. I think you said it best yourself: Just calmly and considerately let her know that you and your family are heading up to see his in-laws for Thanksgiving and that you’d love to get together after you’re all back. She may balk and complain. But don’t be afraid of that. Just remind yourself that you’ve done nothing wrong, then smile, give her a hug, and let her know you’ll see her very soon.

Now, if she take the route of bad-mouthing or criticizing your in-laws, this might be a good time for you to ask her not to do that in your presence anymore. Your husband’s family is your family, and it isn’t fair for your mom to speak negatively of them to you. So just tell her you won’t be able to listen to any insults if that’s where she takes it. Sometime those patterns of behavior are just bad habits more than anything else, and it takes someone to say “no more” for them to change.

Have a wonderful Thanksgiving with your husband and kids!

Love,
Suzie Sunshine

Dear Pioneer Woman:

I lost my twin sister last year. I am so very depressed, and don’t want to celebrate at all during the holidays. My children just don’t understand. How can I cope with all the sadness?

So Sad

Dear Sad:

I’m so sorry about the loss of your sister. I can’t even imagine how devastated you must be. I have two pieces of advice, and they might seem a little contradictory.

First, give yourself permission to be sad. Give yourself permission to feel different about this holiday than you have in the past. Don’t force yourself to be yippy-skippy happy the whole time. Your grief is very real.

But second, try to keep in mind that your sister would likely want you to celebrate the holidays with your family. She wouldn’t want you to skip the festivities. Try to keep her in your mind and imagine what she’d say if she saw you spending your holidays sad and withdrawn. She would want you to enjoy this special time.

But back to the “your grief is very real” part, don’t put pressure on yourself to act yippy-skippy as I said above. If you want to cry in the middle of the meal, then by all means let it out! You lost your sister, and while that shouldn’t end holiday celebrations for you, you should feel free to process it naturally—and if that means crying at the dinner table, fine—as you navigate this first major holiday without her.

Sending lots of love and prayers your way. I’m so sorry.

Love,
Pioneer Woman

Dear Pioneer Woman:

I would love for some advice on how to handle a touchy situation. My MIL and I sat down last week to iron out our menu for Thanksgiving. She is doing most of the cooking, while I am doing the stuffing and two pies. I thought we had it planned out, but tonight she was questioning me again about the stuffing. I was brought up on “dry” dressing; she makes wet, sage-y dressing, which I don’t particularly care for. But apparently, she doesn’t want me making my style of dressing and said she’ll bring over some sage to put in it. How do I politely tell her that this is one of the few things I’m making and I want to make it according to my recipe?

Thank you,

Bewildered in the Boonies

Dear Boone:

I have a very simple solution for you! Make the dressing you originally planned to make, then separate off a third or a half of it (according to how many people you think would prefer yours/hers) and give that portion to your mother-in-law in a mixing bowl when she arrives! That way she can add as much extra liquid and as much sage as she likes.

You didn’t mention whether the stuffing/dressing is going in the bird, but if your mother-in-law likes hers in the bird, you might be prepared to just bake yours in a baking dish separately. Putting both versions in the same bird might be an exercise in hilarity…though you could conceivably put them in opposite ends.

Love,
Too Diplomatic for this World

Dear Pioneer Woman:

Thanksgiving is about spending time with family and being grateful! It’s so difficult for our family to select what time to have dinner. We have family members that are in the medical field working at hospitals and long term care homes that require them to work varied schedules on Thanksgiving Day. How do I chose a time to serve dinner without having someone feeling left out ?

Loving my family in Pennsylvania

Dear Loving:

You’re so right that the focus of Thanksgiving should be gratitude for being able to see family, period—especially considering there are many folks who won’t be able to experience that. That said, having guests on different schedules is a little tricky! Because of food safety, you wouldn’t want to leave out a Thanksgiving buffet all day long, so I think your best bet is just to poll all your guests to find out the times they can come eat, pick the most available time, then make individual plates of food for the stragglers (then cover them and keep them in the fridge until they arrive.)

Enjoy your day!

Love,
P-Widdy

Dear Pioneer Woman:

I have a practical question about Thanksgiving desserts. I am going to make your mouth-watering caramel pumpkin gingersnap cheesecake (say that 5 times fast) for our gathering with my husband’s family. I’m wondering how I get the cheesecake to travel safely for 5 hours (we are in Idaho- they live in Washington state). I have considered making the crust ahead of time and making the filling at my second parents’s house (aka Mom & Dad in-law) but my MIL has had a few hard months with knee surgery and I don’t want to stress her out. So make ahead it is!

Delicious Dessert Driving Diva

Dear Quadruple D:

That’s a great choice for a dessert that travels well, and here’s what I’d do: Pop in in the freezer for about three or four hours (or even overnight) before you depart. It’ll firm up the cheesecake and make sure it’ll be extra cold/safe for traveling. Then, by the time you arrive in Washington, it’ll be perfectly thawed/ready to serve! (Just don’t park it on the floor next to the car’s heating vent or you’ll wind up with a mess. Put it in the coolest part of the car.)

Hope you love the cheesecake!

Love,
RD

Dear Pioneer Woman:

We are new to town and haven’t met many friends. We have just started a friendship with a couple in town, and they graciously invited us to their home for Thanksgiving. I am tickled and also scared to death. Why? The Mr. of the couple is a professional chef, his business is working with chefs, he sets up chefs all over the country doing cheffy things. Big fancy cheffy things. So- what on EARTH do I bring to dinner?

Searching in Seattle

Dear Searching:

First of all, please take heart: I had Bobby Flay on the ranch for a Thaksgiving Throwdown a few years ago and I spent the days leading up to it lying under our coffee table and sucking my thumb for the very same reasons you mentioned. What on earth do you make Bobby Flay for Thanksgiving? It’s the stuff of nightmares, I tell you.

But here’s what you need to remember: The chef isn’t really expecting anyone to show up at his house and knock his socks off in the culinary sense. That’s his department! So just take the pressure off yourself and embrace the beauty of this situation: That a couple you just met is welcoming you into their home on a very important holiday. What a kind thing for them to do. What you take along is really secondary!

Speaking of Bobby Flay, here is his Pumpkin Bread Pudding that he made for the Throwdown. (The printable recipe is at the bottom of the post.) It is to die for with a capital TO DIE FOR.

Turnip Gratin: It’s everything that’s wonderful about scalloped potatoes, only with turnips, which any chef would appreciate. This is lovely and very cheesy!

Good luck, and again—just enjoy the day. And enjoy your new friends!

Love,
Ain’t No Chef Neither!

Dear Pioneer Woman:

My mother-in-law is notoriously late to absolutely everything. I host holiday meals at my home now to ensure everything is put together in a timely fashion and tell her that dinner is 30 minutes-1 hour earlier than it actually is in order to have her arrive relatively on time (she only lives 30 minutes from my home). It fails every time. My husband and I have spoken with her about this many times but nothing changes. Do you have any suggestions for how to get her to arrive on time to Thanksgiving this year? I am very schedule oriented, especially when cooking large meals such as this.

Time Sensitive

Dear Sensitive:

Have you tried telling her to arrive at your house at 6:00 a.m.? I kid. I think.

But if you’ve tried telling her 30 minutes to 1 hour earlier and that hasn’t worked, why not try telling her 2 to 2 ½ hours earlier? Surely that’s enough of a padding to make sure she’ll get there on time.

I sympathize with you because it is very difficult to delay a meal like Thanksgiving, which is very much about timing. So I’d pick your eating time, tell her you’d like her to arrive two hours before that and see how it goes. Be prepared to give her a grace period of half an hour or so. If she isn’t there 30 minutes before you need to eat, give her a call and let her know the troops are getting hungry and you’re going to be eating soon.

Or you could always send a taxi to her house 30 minutes ahead of time and ask him to park in the driveway and honk. Loudly.

I kid. I think.

Love,
Sometimes Late, Too

Hi Ree,

Since moving for a new job, we’ve been away from extended family for four years now. During that time we have developed traditions that the kids expect and love. These new traditions include visiting my husband at his job, since he often has to work last-minute on holidays. We then have a more traditional celebration on a day when he can be home.

Recently, the in-laws moved to our area. They brought with them their own traditions and expectations about Thanksgiving (and other holidays), including a strong resistance to the possible late-breaking news that we need to celebrate on the “wrong” day.

To appease them, the kids and I would have to give up the trip to the station to see dad, and I would be stuck on my own trying to wrangle four young over-stimulated children in their house of breakables. I’ve offered to host at my house, since I am used to the jarring change in plans, but my mother-in-law insists on making HER Thanksgiving dinner and hosting at her house.

I realize she has seniority, and I want to respect that, but how far do I need to bend to accommodate her expectations? This is our first holiday season with them, and I’d like to set up some boundaries from the beginning.

Thanks for your input, Ree and fellow readers!

Sincerely,
Daughter-in-law in Distress

Dear Daughter-in-Law:

Have you asked your husband what he thinks? Since it’s his family’s house, he might have a preference (or at least some guidance) about whether he thinks it’s more important for you to visit him at the station or go to his parents’ house. It seems to me that preserving the tradition of visiting dad at the fire station would be important to your family over the longterm. On the other hand, if your husband doesn’t feel strongly about it—if the station is busy that day or he’d feel better if you and the kids “represented” at his parents’ house—he might help make the decision easier for you.

But assuming he does want the workplace visit tradition to remain intact, could you go ahead and keep that plan, explaining to your mother-in-law that it’s a tradition that’s important to your husband, your kids, and you, but that you’d love to drop by with the kids sometime later in the day after her meal is over? I can’t imagine she’d object to that, especially considering her son’s wife and kiddoes are making sure he’s not alone on Thanksgiving.

Love,
Your Friend, Ree

Dear Pioneer Woman:

My husband and I recently celebrated our one-year anniversary last month. It’s been a wonderful year full of love and fun. We’ve recently started taking about having a baby. What advice would you give us?

Babies on the Brain

Dear Brainy:

My advice would be to have a baby.
Then ago ahead and have another one after that.
And so on.
And while you’re having all these babies, just don’t ever forget why you married each in the first place. I guarantee your fruitful family will stay happy and healthy for a long, long time.

Love,
Eternally Sick with Baby Fever

Dear Pioneer Woman:

My in-laws are tough to please. This year, we are traveling three hours on Thanksgiving to their house for Thanksgiving lunch. We will show up just before lunch time, so I don’t have time to cook there. What can I take that will hold up in the car and impress my brutally honest in-laws? My kitchen skills are somewhat pathetic, but I can follow directions!

Thank you!

Texas Turkey Day Traveler

Dear Tx4:

If you can get up in time to bake it (you can assemble it and store it, unbaked, in the fridge the night before) before you leave, I think Soul Sweet Taters would be perfect! Take it out of the oven, then cover it in foil and wrap it in a towel or other form of insulation, and it’ll stay somewhat warm—or at least keep from getting ice cold—on the trip. Then, if you have time to pop it in the oven when you get there, great. If not, it’s still delicious at room temperature!

Another direction you could go is to take this Layered Salad. You could actually totally assemble it the night before, dressing and everything. It’s not traditionally Thanksgiving in nature, but it’s always nice to have a green salad amid all the rich Thanksgiving dishes.

Deviled eggs are another easy make-and-take thing, and you can make them the night before. They’re great as a pre-Thanksgiving appetizer or right on the table. You could also make a platter with deviled eggs along with baby corn, black and green olives, carrot sticks, and other pickled and crunchy things (heck, even Ants on a Log!) to offset the heavy Thanksgiving food. Nothing fancy…but kind of vintage and fun.

Have a wonderful holiday!

Dear Pioneer Woman:

I host Thanksgiving every year and really enjoy it and love to entertain. The only downside to hosting and cooking is I am so tired and worn out by the time my family arrives I barely have time to clean up and look presentable and usually look a mess in my family pictures. How can I get it all right and pulled together, including myself?

Frazzled Frannie

Dear Frannie:

This all depends on what time your meal is. If you’re closer to lunchtime or 1:00, try starting the day by showering and getting all dolled up (though not dressed yet since you have a bunch of cooking to do) before you ever set foot in the kitchen. Put your makeup on, fix your hair, then pull your hair back in a low ponytail (if you have the hair for it) and head for the kitchen and start tackling the meal. Even though you’ll be working hard in the kitchen and you’ll need to change your clothes later, at least you’ll be clean and polished under the surface so all you’ll need is a quick touch-up session and you’ll be a glamorous goddess again!

If your meal is at night, you’re just going to have to budget in an hour or so somewhere during the day. My only suggestion would be not to save it for the end, because if you do that, it’ll never happen. Just tell yourself you’re going to break away three hours before your meal to get all cleaned up. That way, you’ll still have a good two hours afterward to make sure everything gets done.

Either way, lay out what you’re going to wear well ahead of time (the day before is best!) so you won’t have to spend time scrambling and looking for clean jeans or socks. Or a bra.

I speak from experience here.

Love,
Pioneer Primper

Dear Pioneer Woman:

Thanksgiving without my mom stinks! We lost her 3 1/2 years ago and Thanksgiving has become a day of take out foods. We buy the turkey and most of the sides ready made and we choke down the meal and pretend to enjoy it. My mom and her mom, my beloved nanny, made the best turkey, stuffing, mashed potatoes, turnips and gravy in the world. It was always a day of cooking and eating and laughing. I’m not sure that I’m actually capable of cooking the whole meal and I know that the laughter is going to take years to return. Any advice or thoughts?

Heartbroken in Hoboken

Dear Heartbroken:

I’m so sorry about your mama. I can feel from reading your note how painful it still is. Oh, what a void—especially considering your Thanksgivings were always so rich in love and laughter.

I might borrow from the advice I gave above, which is that you consider what your mom would want you to do. I can almost guarantee it would break her heart to see that your family’s Thanksgiving has become a sad day. And I’m certain she would tell you to continue celebrating Thanksgiving as you did when she was here.

Try to look at it this way: Your mom is still there with you on Thanksgiving. All of her love, laughter, traditions, recipes—they are woven into your whole experience. Continuing those things—not just the recipes, but the spirit that was present when she was present—is akin to bringing her along with you on every Thanksgiving from now on. It’s like allowing your mom to still be there.

I hope this makes sense. My love to you and yours.

Love,
Ree

Dear Pioneer Woman,

My in-laws are coming for the upcoming holiday weekend. I really wish my in-laws loved me, but I fear I will always be the girl that stole away their son (7 years ago). My father in law won’t even speak to me. This makes everything difficult but especially holidays where we have to choose between inviting them or my family. In my head, why would I invite people that don’t want to acknowledge my existence? I’d much rather have MY family here, whom I love and adore and I get that love and respect back! It’s always painful and awkward and stressful! Do you have any advice or wisdom to impart? I know you aren’t a miracle worker, but I’ll take all the help I can get!

Daughter-in-law in Distress

Dear Daughter-in-Law in Distress:

I’m so sorry about your relationship with your in-laws. That definitely puts a damper on things. I can see why you would dread a get-together with them and prefer to be with your own family.

What does your husband say about it? Does he disapprove of the way they treat you, or does he try to stay neutral and get along? Was there some huge argument or fight that resulted in this rift, or have they always treated you coldly? If it truly is just because (as you sense) you married their son, you just have to continually remind yourself that the problem lies with them rather than you. And while it’s probably tempting (and, yes, possibly advisable) to avoid being around them, as long as your husband wants to maintain a relationship with his parents, it’s probably a good idea to be as polite as you can on the occasional events where you are around them. If you don’t engage, take offense, or retaliate, at the very least it (hopefully) won’t get any worse (and who knows? Maybe things will someday get better.) Overall, I’d suggest communicating with your husband about it so you and he can be a united front and face this issue together.

And give thanks that you have a family of your own, where you can always be reminded that you are loved.

Love,
PW

Dear Pioneer Woman:

Hi Ree! This is the deal: I am hosting a large Thanksgiving dinner at our farm for my family and my husband’s family. Although not a professional chef or baker, I am the “famous” pie maker of the family. Pies are both my pride and joy. My well-meaning sister-in-law has announced that she is bringing the pies for dessert this year. To make matters worse, she bought the pies in the freezer section of the grocery store. Oh no! I really don’t want to hurt her feelings, and know that she is probably thinking that she is saving me a lot of time and trouble. Do I just bite my tongue? Your perspective would be greatly appreciated!

The Pie Queen

Dear Queenie:

Oh, no! I feel your pain. Okay, let me think. You definitely don’t want to diminish your sister-in-law’s sweet gesture. If she hadn’t already bought them, I might suggest that you just be honest and tell her you love making pies and would she mind if you went ahead and continued to reign in that department. But since she’s already bought them, you may just have to decide that you’re going to knock it out of the park on the rest of the Thanksgiving meal and let your pie prowess take a back seat to your sister-in-law relationship, which is important.

Idea: If she’s bringing storebought pies, how about making some luscious homemade accompaniments/adornments for the pies? For instance, whip up some Brandy Whipped Cream to go over the tops of apple, pumpkin, or pecan pie (assuming she’s bringing one or more of these varieties). Just whip cold heavy cream, a touch of brandy, and powdered sugar until stiff.

You could also make Hard Sauce, which should be declared an eighth deadly sin and is meant to be spooned over warm pies.

If you wanted to really go all out, you could make a batch of homemade vanilla ice cream or cinnamon ice cream, which would be stunning with any of these pies. That would still give you a chance to shine in the dessert department and would make the storebought pies much yummier!

Hope it all goes well for ya.

Love,
PW

Dear Pioneer Woman:

I have never made gravy from scratch before (always use the little packets from the grocery store), and I’m scared to try it this year! Can you guide me? I saw some recipes that called for using the neck and giblets, but that is too gross to even consider!

Wanting to Learn

Dear Wanting:

First, please reconsider your stance on neck and giblets. They are heaven. Sheer heaven. They make the gravy irresistible.

(And psst. If you are truly worried that using the neck and giblets will hurt your religion, you may leave them out. Just know that it will hurt my religion if you do.)

Love,
The Gravy Guru

Dear Pioneer Woman:

This isn’t really me asking for advice, it’s more a wish.

I wish that more people would open up their homes and hearts to military families during the holidays. My husband is currently deployed, he actually volunteered to deploy during the holidays to replace a member of his squad that recently had a baby and felt he should be home with his wife. I fully support my husband and all his decisions made, holidays or not.

Being alone during the holidays is awful for anyone, but my heart hurts for fellow military spouses with children this time of year. Sometimes, we concentrate so much on those members that are fighting we forget about their home support. For me the holidays are just another day till he returns, Thanksgiving, Christmas, and birthdays will be in April or May or whenever they decide to send him home. But, not every spouse feels this way. I donated a turkey to a military family and showed her how to cook it for her kids. A few other people will make food and host a small pot luck at her house on Thanksgiving day. I have purchased small gifts for childern of another family that will be wrapped and placed under their tree from Santa on Christmas.

I wish that more people would support those at home and those who have served and maybe don’t have homes or live in a VA facility.

I may be okay this holiday season, but so many spouses have difficulty and are in need of a little “care package” too.

It truly is about the small things this time of year.

I hope you and your family have a wonderful and safe holiday.

Blessings,
Military Wife

Dear Military Wife,

First, thank you and your family so much for your service and sacrifice.

Second, thank you so much for the reminder that servicemen and women and their families don’t always get to celebrate Thanksgiving like the rest of us do. I’ll do my part to keep that in mind this week.

Other Posts You Might Enjoy

157 Comments and 54 Replies

1

pep On Tuesday, November 26 at 4:42 pm

Firsty, Mcfirsters! Happy Thanksgiving everyone!

2

Lynne On Tuesday, November 26 at 4:50 pm

Dear Ree,

I’ll be making a Pioneer Woman’s Thanksgiving Dinner, from turkey to Pecan pie!! There will only be 4 for dinner,I was wondering if the Basic Thanksgiving Dressing can be halved?? if so, do i eliminate one of the breads in the dressing?

Eliza J On Tuesday, November 26 at 4:57 pm

Wow, lots of great advice! Talking pies reminds me of when my Mom passed away at the beginning of November 1985. She was the “pie maker” in the family. I was newly married at the time and decided I would bake a pie in my new oven for Thanksgiving. I was always the one to experiment while growing up, making cakes, bread, donuts, etc., but never pies. I remember standing in my tiny kitchen, calling my sister, glass of wine in hand, tears streaming down my face, telling her that I knew how to make just about everything, but pie! We cried, we laughed, the pie got made and we made it through the holidays. I always think of my Mom’s awesome pies at this time of year. Happy Thanksgiving!

6

Judy On Tuesday, November 26 at 4:58 pm

Love your great advice Ree! Happy Thanksgiving to you and your family, have a great day!

One thought… for the woman nervous about what to bring to a pro chef’s home…

WINE.

Pat in Miss. On Tuesday, November 26 at 5:17 pm

I agree. Don’t take a chilled wine since they will feel obligated to serve it when they might already have something else in mind.

Stephanie On Tuesday, November 26 at 5:20 pm

Always a great idea!!!

Margie from New York On Wednesday, November 27 at 2:57 pm

I was thinking wine as well.

Laura On Wednesday, November 27 at 3:44 pm

My thoughts exactly!!!

8

Jamie Swafford On Tuesday, November 26 at 5:05 pm

Dear Mrs. Ree,
I have a terrible time making the gravy I have in the past just got the store bought turkey gravy but I would love to make it this year. How do I go about doing this and it taste good.
Thank you for your help
Jamie

Emily On Tuesday, November 26 at 11:05 pm

My grandma has always used: the turkey juice at the bottom of the pan, water, and Wondra and/or flour. Just stir it (slowly) until it gets thick and keep adding flour or water until its the right consistency.

AngAK On Wednesday, November 27 at 3:11 pm

go back and read the post. Ree posted her gravy recipe link.

9

Connie Cark On Tuesday, November 26 at 5:06 pm

Just made the cranberry sauce from your new cookbook. Wasn’t so sure about the maple syrup but you were right absolutely amazing!!

Amen Connie! I thought, “Really, maple syrup?!?! Gross!” But P-Dub has never steered me wrong…so I did it. And it’s chilling in my fridge for tomorrow all delicious and waiting! I *might* be sneaking tastes already but I’d never admit it!

10

Tess On Tuesday, November 26 at 5:07 pm

I LOVE the layered salad! I was just going over my menu in my head this morning, and thought how nice it would be to have a green salad. I’m making this one for sure. Thanks for all the great tips. My heart goes out to Heartbroken. I am praying for you friend, may you find strength and comfort as time goes by…

Pat in Miss. On Tuesday, November 26 at 5:20 pm

I have been hosting the Thanksgiving meal for many, many years and have always had layered salad on the menu. Our son moved out this year and our daughter is hosting the dinner for the first time. My son and his girlfriend are bringing salad. I think I will go ahead and make a layered salad and leave it at home to eat with leftovers.

11

Ashley On Tuesday, November 26 at 5:08 pm

Love all these answers. This is my families first year having both my husband’s side of the family and my side eating Thanksgiving together. It will be interesting with my family being the store bought kind of people and my husbands being the make it from scratch (which I have totally been converted too.) Hopefully there won’t be too much drama, but all this relationship advice is so helpful. Thanks. Love your blog.

12

Christine On Tuesday, November 26 at 5:08 pm

I hosted Thanksgiving last year in my brand new house. I made your cranberry sauce the night before and placed it delicately in a beautiful glass jar in the fridge. Then I forgot to place it out on Thanksgiving Day! I had so much sauce. What to do? I pulled some pastry from the freezer (the Pepperidge Farms stuff) and made a lovely triangle shaped pastry stuffed with that sauce and topped with powdered sugar glaze. My “doesn’t eat sweets-husband” loved it!

I just want to tell you how much I love and appreciate you as a person and of course, your love for food and for sharing it with the world. You’re an amazing person with such great wit. Life is not perfect – but a little bit of Ree is enough to make this girl smile

carmen On Friday, November 29 at 3:48 pm

Amen!

14

Cynthia On Tuesday, November 26 at 5:13 pm

Happy Thanksgiving Ree to you and your family!!

15

Pat in Miss. On Tuesday, November 26 at 5:15 pm

Regarding the post about giblet gravy, my husband and daughter will NOT eat giblets no matter what so for many years I’ve made what I call faux giblet gravy. Instead of giblets, I use shredded chicken breast. Since my husband always smokes the turkey, I don’t have any drippings so I use a jar of turkey gravy and a can of cream of chicken with herbs soup. To that I add a couple of chopped hard boiled eggs, poultry seasoning, green onions and parsley and let it simmer awhile. If it gets too thick, add chicken broth. Everyone seems to like it since I seldom have any left.

16

Stephanie On Tuesday, November 26 at 5:19 pm

Excellent and thoughtful advice, Ree. Happy Thanksgiving!

17

Connie On Tuesday, November 26 at 5:22 pm

To the authors who lost sisters and loved ones… I have some advice. I lost my mom 3 years ago 3 weeks before Thanksgiving. I was so sad. But I pulled out her recipes and made dinner and her famous pumpkin pie that she acquired the year I was born. It was therapeutic. It was like having her in the kitchen with me. Yes, I cried. But I was also comforted by the smells of all the things she made. I look forward to the holidays a little now because I get to “spend time” with her as I make dinner. I hope this year is a little easier. You are not alone in your sadness. But we have to pick ourselves up and live life, that is what our loved ones would want.

kats On Tuesday, November 26 at 5:48 pm

Very well said, I agree when I miss my grandmother I go into the kitchen and start cooking some of the stuff I loved to eat at her house. She always had cheese and crackers for us as kids also and I always have cheese and crackers in the fridge and when I’m feeling low I go eat some and it brings back lots of good memories.

It will be hard, but remember you are not alone.

cindi On Tuesday, November 26 at 8:43 pm

I lost my husband almost 2years ago and he always made the entire meal. It’s been hard, but I know h would want me to start my own traditions!

Brenda On Wednesday, November 27 at 11:08 am

I always feel closer to my Grandmother when I’m making her recipes. I remember helping her when I was little. I always tell my daughter about her and these were her special recipes. My daughter remember very little about her but still knows about Grannie. (((HUGS))) to all of you.

Karen Frost On Wednesday, November 27 at 11:31 am

My precious daddy died last year on Thanksgiving Day. We have dreaded Thanksgiving for the last twelve months, but in the midst of all this grief and gloom, we have come to a few conclusions: 1) We need to honor the day for the sake of our kids – that sense of family and security and consistency is an important foundation for them. 2) Some traditions have to be let go or replaced with new traditions. Dad can’t carve the turkey and run last minute trips to the store for mom anymore. We’ll take time to remember those things, and find new ways of doing them, even if we do them with tears running down our faces. 3) We’ll be together and we won’t be taking each other for granted as we’ve done in the past. We are broken and battered, but we are bound by the strongest ties…..love.

Prayers for all of you, who, like me, have suffered a loss this year. Our lives may never be the same, but life is precious, all the same. Let’s make the most of it.

Lauren On Sunday, December 1 at 7:53 pm

Just wanted to thank you ladies for your comments. My sweet mom passed away on August 30 and Thanksgiving weekend was sad and difficult. Your thoughtful comments give me hope that time does heal and my pain will become easier to manage.

Love all the questions and your advice is spot on. I lost my entire family (mom and dad) 5 years ago – just 2 weeks before Christmas. A stormy, icy, winter evening and a drunk driver. I have no other relatives but have 3 dear friends I have known since I was 8 years old. Their families have all “adopted” me and I am so grateful! I spend Thanksgiving, Christmas holidays with them all, managing to visit with each friend and her family throughout the day. I am so blessed. I just wanted to say that even though I have no family of my own, the holidays are wonderful if you spend them with people you love and who love you, whoever they may be! Even though the holidays are both bittersweet and happy at the same time, I think my parents would be happy to see that I have people who care about me and who I love back. <3

Tina On Tuesday, November 26 at 7:55 pm

Valerie, you made my heart so happy! Thank you for sharing your story. Your friends are blessed to have you, and I think it is extra special for their kids to have an adult in their lives they can feel close to who isn’t biologically family.

Tracey On Tuesday, November 26 at 9:12 pm

Lauren On Sunday, December 1 at 8:19 pm

Valerie, your positive outlook in the face of horrible tragedy is so inspiring! I lost my sweet mom in August. I hope one day to be able to feel blessed as you say you do. God bless you.

20

sarah h On Tuesday, November 26 at 5:46 pm

Wonderful questions and answers! I enjoyed this so much!
Happy Thanksgiving to you and yours, Ree, and to all of your devoted followers.

21

brittney arebalo On Tuesday, November 26 at 5:48 pm

The army wife that posted, what base are you at? If there is a chance You’re at fort Carson, we’d love to have you for dinner!

-an army wife who feels your pain!

Texan and grandma On Tuesday, November 26 at 6:15 pm

Brittney, Bless you! My husband retired from the Army in 1992. I’m going to tell you what I have said to young people at the commissary where we shop. You post-9/11 families are special – whether you are wearing the uniform or are a spouse or are a child. Please thank your soldier for me. If you have “Army Brats”, please give them a hug.

Brittney, I was going to ask the same thing! We’re at Fort Bliss if any families need a family for the holiday!

22

Sandy On Tuesday, November 26 at 5:49 pm

Great wisdom and advice. I am totally baffled at how much trouble in-laws give their adult children over holidays. I have 2 d-i-ls and am fine with whichever way they choose to go for holidays and am thrilled to let them share duties. The one that makes me cringe is the store bought frozen pies, seems the person who loves to make homemade should get to do that.

Rosie On Tuesday, November 26 at 7:33 pm

Absolutely! Tell her you are insulted that she would even think of such a dirty trick!!!!!Make your own pies and see which ones are eaten…….Just saying from Calif.

Tina On Wednesday, November 27 at 12:41 pm

Oh, dear, Rosie! Let’s not assume the worst and raise the tension with a bake-off. I think the Pie Queen assumes the guest was trying to be helpful and kind. PW’s advice was creative and gracious. Later in the season, the Pie Queen could bake a special pie for each family and give them as Christmas or Hanukkah or New Year’s gifts (maybe with cookies or other treat for the sister-in-law). And homemade pies would certainly be a welcome donation to a food pantry or other organization at any time.

I do worry that the sister-in-law might be embarrassed when Uncle Roscoe or Aunt June loudly exclaim “But where’s your famous triple pecan cranberry pie? And the prize winning the chocolate cream pie?”

Personally, if I were the sister-in-law, I’d feel even better if the Pie Queen kindly told me the truth so I could bring something else. Then I’d really feel like a welcomed part of the family and in on the “secret”.
I hope it all works out and maybe even turns into a funny family story that brings them closer together.

Tina has some great wisdom to share. I love the idea of the after Thanksgiving gifts.

23

Linda Macias On Tuesday, November 26 at 5:51 pm

Dear PW,
I love your holiday cookbook! Made the cranberry sauce, but it’s on the bitter side. Should I add more maple syrup? Afraid it will be too thin. As it is I had to simmer for almost 45 minutes for it to thicken.

24

Colleen F. On Tuesday, November 26 at 5:52 pm

Regarding the boyfriend with the 65 person buffet miles away vs. the girlfriend with her small family local. Not sure if this would work, but years ago my friend’s mom started hosting Thanksgiving the Sunday prior to the traditional Thursday Thanksgiving. This way she could have with her kids, their spouses and her grandkids for the entire holiday, no one needed to depart for another relative’s Thanksgiving meal.

That was going to be my two cents also. Possibly the family with the smaller number of people could be flexible, and get together on another day, instead of some having to miss or drive crazy to get to both places on the same day. My other suggestion would be simply to alternate each year!

AngAK On Wednesday, November 27 at 2:58 pm

there could be a tradition started of thursday at one family and a friday dinner at the other family. would work for us.

25

Lisa On Tuesday, November 26 at 5:55 pm

Ree,

I think you have yet another calling on your life…”dear abbey” or Dear Ree. Loved your responses. Especially the baby response!

26

Denise in VA On Tuesday, November 26 at 5:58 pm

I think “Dear Pioneer Woman” is my favorite feature ! You give good advice, Ree, and we members of your “community” get to meet one another…

Have a most wonderful Thanksgiving with your families ! (and an Armed Service family…)

What a great and wonderful mix of questions and answers.
However, I want to reach out to writer “So Sad” who writes that she misses her sister, especially during the holidays.
I know how you feel, I lost my younger brother 7 years ago. Some holidays are not celebrated anymore while during others we bring together the whole family. Go with your feelings, and take time to be sad and to cry. Missing someone is so very natural. As time goes by we will never forget the person but find new ways to live in the present and see a new future. It takes time. Let it take time.
Wishing you the very best!

And also, Pioneer Woman and Family, Wishing you a wonderful Thanksgiving Holiday!

29

Judy Michaelis On Tuesday, November 26 at 6:15 pm

I didn’t get a chance to participate in this Q & A, but I sure enjoyed them both. Ree, I LOVE your show, and as the last writer says, we remember those on Thanksgiving who are less fortunate or must be away from family because of deployment. Thank you Military, Firemen, Police, EMT’s, hospital workers and all who serve. God Bless you. Happy Thanksgiving to the PW family and to all the families who are BIG FANS!

Ree – your make ahead mashed potatoes have completely turned things around for me. I have always HATED how last minute & rushed they are. Besides, I am usually trying to work out the gravy at the same time. Ever since I watched you make them on “Throwdown” I am hooked. They have really changed my T-Day stress level.

Carrie, I can say the same about Ree’s tatties. Here in Scotland, we don’t ‘do’ Thanksgiving like you folks, but for other get-togethers or big, busy meals, I *love* being able to make the potatoes beforehand.

And for the record, this family *does* do a fair bit of American Thanksgiving

Have a wonderful Thanksgiving, y’all

COEngrGirl On Tuesday, November 26 at 7:17 pm

Ditto, Carrie! My family loves the make ahead mashed potatoes, and now I’m not mashing while also trying to stir gravy!

31

Sidra On Tuesday, November 26 at 6:27 pm

Instead of brining the turkey, just buy a kosher turkey. The kashering process basically involves brining.

AngAK On Wednesday, November 27 at 3:14 pm

and for the gal allergic to apples, use cranberry juice for the brine.

32

Serena On Tuesday, November 26 at 6:29 pm

Heartbroken’s story really hit home with me.

My mother died when I was 21 and ever since I have been trying to replicate her pecan dressing.Every year when I was a kid, we would be sent out into the yard to gather pecans. And then we would shell them. I made a quality control rule that if it wasn’t a perfect half, it could not be submitted to my mother. So I ate the evidence.

When she passed, I got all of her recipes. My mom was a great cook, very creative. I had her recipe for blue cheese dressing which I still use to this day. I had her recipe for chili. I had her recipe for EVERYTHING but the pecan dressing.

For the next decade, I did everything I could to duplicate it from memory. My father and my sister would come to thanksgiving and they’d say “close…but it’s not quite it.”

A couple of years ago, my daughter made me clean out the garage. Just as we were finishing up, I noticed a piece of paper on the floor. Lo, and behold it was my mother’s dressing recipe. And I wasn’t anywhere near close!

The most amazing thing to me was that I have moved from North Carolina, to California, to an apartment in California, to a house in Florida, to another house in Florida, and then finally this house in Florida. In all those years, and in all those moves, I have NEVER seen that recipe before. And this is evidenced because my stuffing is pretty much nothing like my mom’s -except for the bread and the pecans!

So that year, I made both versions. I made mine and I made my mom’s. And as we sat down to dinner, my ceiling fan decided to put itself on high. I guess my mom wanted everyone to get a whiff of the deliciousness that sat on my table. Maybe she was saying hi or letting me know she was pleased. But either way, I got a recipe from heaven.

Heartbroken, your mom will be with you. I have no doubt.

33

Firenze On Tuesday, November 26 at 6:34 pm

What a treasure of wisdom, logic and wit in all you answers, Ree. Truly a delight!

About the gravy and the little packets. Years ago due to time and space, I started making the gravy ahead of time. I make my own broth by stewing necks, giblets, celery and onions, and then use that strained broth instead of plain water for the little packets. Works great, and I didn’t even share what I was doing for about five years.

Mary Lynn On Saturday, November 30 at 8:14 pm

The secret to great gravy is wonder flour and shaking the liquid (or at least enough of it that it’s not very thick – I use chicken broth from cooking the giblets and some store bought broth)
in a tight lidded container until it’s all dissolved and then whisk it into the rest of the broth and drippings. If the worst still happens and it gets lumpy you can put it though a strainer and the lumps will be gone!

35

Antonia On Tuesday, November 26 at 6:43 pm

Happy Thanksgiving!
Great advice Ree. I am puzzled by folks who feel they MUST celebrate with both sides of their families once they are married. Was thinking the same thing as Colleen F as one solution. Celebrate with one family on the Sunday prior – or even the Saturday after.
For myself, what worked was alternating years between families.
Gobble, gobble!

36

Robyn On Tuesday, November 26 at 6:49 pm

Happy Thanksgiving to the Drummond Family!

37

Diana J. Brown On Tuesday, November 26 at 6:50 pm

I always struggle with the Turkey!!! I cook very well and make a mean chicken. BUT, Turkey is my thorn….this year I’m trying the Reynolds bag. Any suggestions welcome <3

Lesa K On Tuesday, November 26 at 7:33 pm

I too had always struggled with the turkey & years ago started using the Reynolds bag. I rub the skin of the with olive oil & sprinkle with Herbs de Provence. I also thickly slice onions & put them underneath the turkey then follow the instructions included with the bag. The turkey is always moist & delicious. My family enjoys it.

38

Eve On Tuesday, November 26 at 6:51 pm

Ree, you are truly compassionate and I loved every one of your answers. I especially liked your answer to the woman who’s boyfriend had a family of 9000 vs her smaller intimate family. When we first married (30 years ago) we would go to both family’s celebrations on Thanksgiving and usually just one per day on Christmas Eve/Day. That was very tiring and ridiculous amount of food we were supposed to eat at each event! We went along with this until we started having a family of our own. The first year we dragged the baby to both events and she and we were all miserable as we screwed up her nap and feeding schedule. The next youngest child in the family was 16 years old, so the following year, we told everyone we were staying home for Thanksgiving and would be delighted to have everyone join us at our house. If they had a specific dish that they couldn’t do without on Thanksgiving…bring it. So we merged our two families for that day for years to come and it was so much easier. Now parents have passed and traditions have changed and the baby is now married, so we go with the flow…even if it means we celebrate on a day other than Thanksgiving Day. It’s getting together as a family that makes the day special, doesn’t matter which day that ends up being. Hope you’re family enjoys Thanksgiving and thanks for sharing your recipes! Can’t wait to try the cranberry sauce for my son-in-law and some desserts and veggies for me!

39

Bonnie K (BornInaZoo) On Tuesday, November 26 at 6:56 pm

Dear Briney:
Every year since PW first posted her turkey brine recipe, I’ve brined a frozen turkey. I cut the salt down to 1 cup and increase the brown sugar to 2 heaping cups. It has never turned out too salty & I have a family that really critical with over-salted foods. Bonus … the bird tastes just as awesome no matter what cooking method I use (Nesco roaster, oven, or deep fried).

40

Tulip On Tuesday, November 26 at 7:10 pm

For Apple Pie Lover, who worries that the apples are not cooked when the crust is, try slicing and spicing the apples and gently cooking them a bit before you put them into the crust. That will give them a head start.

I almost cringe to say this because I KNOW it’s cheating but… but… but… I always microwave my apples for 3-4 minutes before I put them in the pie shell! My mom is an awesome pie baker and she taught me this! Works for me…

Shirley On Monday, December 2 at 11:16 pm

This is the secret to apple pie with apples cooked perfectly. Make the pie, using any good cooking or all purpose apple variety. Be sure to make pie in a Pyrex pie plate or any reliable microwavable pie plate. Turn oven on, 350-375 degrees. Then place uncooked pie in microwave on turntable and microwave on high for 15 minutes. Be sure that the top pie crust is vented well, checking to make sure that the top crust is not lifting off from the steam and bubbling over. If it is, open microwave and use a knife to re-open the vent holes. After 15 minutes remove pie and place in oven and bake about 20 minutes until golden brown. The apples will be cooked perfectly and I always find that the crust is especially flaky. That is because the moisture in the pie dough is quickly turned into steam, lifting the layers of dough and melting the fat, making it flaky and crisp. This works well with any fruit pie–but not a good method for custard pie or any pie made with lots of egg. The microwave may have ‘hot spots’ and will shrink the protein of the eggs, squeezing our the water causing a ‘weepy’ pie. Not Good!

41

BeckyB in K3 (Kankakee) On Tuesday, November 26 at 7:16 pm

Wonderful, thoughtful, funny advice, as always. Blessings to you this Thanksgiving, Ree…from BeckyB

42

Trish in Denver On Tuesday, November 26 at 7:17 pm

To Lauren,
I can feel your pain. My husband and I married 10 years ago, bringing four adult children, spouses and seven grandkids into the mix. One family is Italian and big, one family are ranchers and big. And we are small. Rather than rush, rush and rush, we celebrate our Thanksgiving two weekends BEFORE the big day. The kids wanted tradition fare and all the trimmings. We take turns hosting our special celebration and we all love every single minute of it. Best times are on the ranch or at our mountain cabin. But it works no matter where we hold it. To me, it is being together, filling our hearts with love and joy.

This has been an ideal solution for over 12 years. I hope it becomes your tradition also.

43

Robyn :) On Tuesday, November 26 at 7:18 pm

I saved the cranberry and mashed potato recipes for next year. This year I am just making a small dinner AND going to our church’s dinner lol. Those recipes looked really good, though.

Add 1/2 cup sugar and mix well.
Chill for several hours or even better, days.
(I make this sometimes weeks in advance, put in canning jars ready to go.)

Gayle On Wednesday, November 27 at 11:19 pm

I’m not a cranberry sauce fan. I tried this for the first time this year. It *is* delish!!!

46

Alexa On Tuesday, November 26 at 7:32 pm

I am grateful for you and your family for being willing to share your lives with us. It is like a warm sunny day. Thank you!!

47

Carmon R On Tuesday, November 26 at 7:32 pm

For the Army wife at a new base who hasn’t yet made friends, Thanksgiving is the biggest day of the year for Army Dining Facilities, they go all out and the cost is very reasonable compared to off base restaurants. There are special displays and decorations. I highly recomment they try it out this year and they meet some other young family in the same boat that they could join up with next year!

YP On Tuesday, November 26 at 8:40 pm

To the above, great advice.
To military wife writer, thank you for your post and much appreciation to you, your husband and his unit.
I am going my second holiday season without my other half who is deployed (now fiancee this time around) and feel for you.
Staying busy and involved in the community and catching up with friends old and new is the way to go.
May the new year 2014 bring our boys back to us quickly

48

Jacque in New River On Tuesday, November 26 at 7:35 pm

As always I love your Dear Pioneer Woman segments. I didn’t get to read all of it yet, I really have too much to do, so I will finish it before going to bed. We added a new dining room/entry way and although it is not completely finished we have moved furniture in it today so we can have Thanksgiving dinner there, I am so excited to have room for company (poor husband will have to work all around the furniture to finish it in the next few weeks) . I just wanted to wish you and your family a wonderful Thanksgiving. I appreciate your blog, show and cookbooks (I have all three), they always make me smile.

49

Gloria Soto On Tuesday, November 26 at 7:40 pm

I need to make a pot roast for 16people and I want to make it in a slow cooker.I need a recipe where I can set it and forget it because I will be in church and after church we will eat.How much and what ingredients?

Emily On Tuesday, November 26 at 11:21 pm

Just put the roast in the slow cooker, but the vegetables will have to be added at probably an hour before its time to eat. My mom adds red wine, some water, and beef bullion to her pot roast. I’m going to guess about 1/2 C of red wine for each roast (with the roast being at about 2-3 pounds) and probably 1/2 C of water. Hope this helps.

Karen Frost On Wednesday, November 27 at 10:22 pm

My fail-proof crock pot roast is so good and so simple. And I put the veggies in at the same time as the meat….pot roast, carrots, and potatoes, and a can of cream of mushroom soup. That’s it, and it’s delicious!

50

cas On Tuesday, November 26 at 7:43 pm

In regards to the late person…my in-laws were notoriously late for every meal we invited them for. Finally, I told my family that if I said 5:30 we’d eat then. We did. They showed up late and were never late again. Them being late made them be in charge of MY house and I ended it. It’s worth a try.

Next…about the giblet gravy…I simmer the giblets in water before making my gravy, but I remove them. Could be a good compromise!!

Marie On Tuesday, November 26 at 11:12 pm

Exactly. “You snooze you loose”. I may be going out of a whim here but their relative could just want to arrive “fashionably late”.

Sharon On Thursday, November 28 at 12:58 pm

I agree completely. People are late because you wait for them. Stop waiting. If they show up two hours late, they can dig food out of the fridge to eat (since you’ll have put it away by then).

51

Monique On Tuesday, November 26 at 8:01 pm

Holidays are challenging when living away from one’s family. Every year we travel to be with my family ( my husband is disconnected from his) and after more than 20 years of being a guest in someone else’s home during the holidays I am weary. I love my family and so does my husband and they are great to us, but I’m tired of spending holidays in transit. That’s all that Ii wanted to say – just a minor rant. Happy holidays everyone. Be safe. Be thankful. Be kind.

52

Teresa On Tuesday, November 26 at 8:03 pm

Good grief woman! What are you thinking with all this wisdom and humor served with a dollop of common sense every time?? I now pronounce you Ree Markable.

My darling husband and son are the only family I have in the USA – we did the old immigrant thing 14 years ago. Sure enough, y’all – I had to learn to cook all the beloved South African recipes we crave and it has made for wonderful times! Thank God for amazing friends and delicious libations – Cosmo is the name of the game for this girl.

Keep it up Ms Markable

53

Lisa D. On Tuesday, November 26 at 8:05 pm

I always assemble my stuffing the day ahead and just pop the pan in the oven on Thanksgiving day. It has always worked wonderfully! (But that may not be true for all recipes.)

54

Daisy On Tuesday, November 26 at 8:07 pm

I enjoyed this so much. Life is difficult, but getting through is all about the attitude.

Michelle Garringer On Tuesday, November 26 at 8:09 pm

I just finished making your applesauce, and my eyes are rolling back in my head. I have made many recipes before – one with cinnamon candy, one with orange peel , butter,etc etc etc. NONE as good as yours, and so simple. I now agree about the butter!! Potatoes (your recipe) are on the stove now. I have spread the word about your cookbooks – website. I am forever grateful!!!

58

Penny On Tuesday, November 26 at 8:15 pm

Dear Ree,

I enjoyed your post but it also made me sad. So many people with family issues (I have my share too) and so much sadness. Life is always about change and it is so terribly hard to deal with. My heart hurts for all those who are trying to celebrate – or who are expected to feel like celebrating – when they are still experiencing such sadness. I would suggest that they don’t feel like they should be happy, or even pretend to be happy. Sad is ok, and appropriate. But, maybe, just maybe they can find some small moment of joy during the day: the grin of a little one, the coolness of a fesh breeze, or just that perfect first sip of coffee.

Regarding the family problems…..my, oh my. Why do so many people spend so much time making others feel bad? Why do things have to be so complicated? I sometimes feel that certain people are always going to be unhappy and they almost can’t help doing their best to ensure that others feel that way too.

Wishing you, and everyone, a wonderful Thanksgiving — in whatever way will make it wonderful for you!

59

Jamie On Tuesday, November 26 at 8:28 pm

You are spot on with your advice on how to holiday after the loss of a loved one…..
My husband and my Dad are both gone now and each of them adored the 4 week period from Thanksgiving to Christmas. We celebrate FOR them now instead of with them. Their absence is still sharp but we make it happy……because they loved the holidays so much! <3

60

Linda H. On Tuesday, November 26 at 8:31 pm

Cranberries are not my favorite either but I do like my MIL’s receipe:
1bag of cranberries, 1 cup orange juice, 1cup sugar (or less) and one bag of frozen raspberries. Cook until cranberries are done.

61

Gwen C. On Tuesday, November 26 at 8:37 pm

When my daughter got married, she would have 3thanksgivings! First with me, then with her dad and stepmom, then with hubbie’s family! Way too much food an way too little enjoyment! So I decided that what was important was the chance for family to share a day out our busy lives to give thanks for our blessings. Thursday may be the nationally declared holiday…but there is nothing that says you can’t declare your own family holiday! So we did! But after two humongous meals, no one was particularly interested in another big one so we did soup. One year was our first attempt at chicken tortilla soup…so good that it became a family favorite! And for the military family….I often volunteer at a dinner for the homeless and hungry. Several service members at a nearby base are often serving and sharing the day too. Just a thought…may not work if you have small kids. Sure did wonders for my attitude of gratitude! Another idea is to do something slightly different each year so that your celebrations don’t get stuck in a rut…make your own memories! Involve your kids…they won’t be in your house forever you know…our job as parents is to raise them ….and let them be adults when they are raised! Trust me…my kids are great people to know as adults too and I get a big kick out of that! Btw…having thanksgiving at my sons house…he does all the cleaning and my daughter and I get to cook.

62

cindi On Tuesday, November 26 at 8:38 pm

Thank you Ree for your well thought out and wise answers to everyone’s questions. As much as it is a wonderful season, it is very hard for so many people. I lost my husband at the ripe old age of 56, 2 years ago in January. He made the entire meal every year for 35 years. Last year, I could not get myself to do Thanksgiving here and my brother invited me to his family dinner. I think it’s important for people to remember that nothing stays the same and it’s OK to make new traditions and keep the ones you love. These days following his unexpected passing have made me embrace new traditions as well as incorporating old ones. Love ya so much Ree!

63

Rachael b On Tuesday, November 26 at 8:45 pm

Wow, lots of in-law issues…

64

Amy On Tuesday, November 26 at 8:52 pm

Country Girl, this Cranberry relish is delicious. I usually make it without the chile so children can eat it.
Fresh Cranberry Salsa

Dear Time Sensitive, your mother-in-law is controlling all of you by her lateness. One time I heard Dr. Phil say to someone who was chronically late to EVERYTHING that she was the most arrogant person he had ever met. I thought, “Thank you, Dr. Phil! That’s what I’ve been thinking for years about people who are always late!” You have tried to take back control by giving her bogus starting times, but she’s too smart – and controlling – for that. Give her a time and then shock her by adhering to it. Who’ll be the rude one? The one who was given the correct start time and chose to be late or the one who gave the correct start time and abided by it? Free yourself from the tyranny and rudeness of her tardiness. Start. On. Time.

Laura On Wednesday, November 27 at 12:25 am

Perfect advice, and it works! I have an aunt that always had to “make an appearance”by being extremely late o our yearly extended famiy gathering of 40. We tried telling her an earlier time. It didn’t work. When we finally ate at the scheduled time, and she finaly made her apearance during dessert. She was mad, and mortified, but was never late again.

Theresa in Alberta On Wednesday, November 27 at 8:06 am

when I used to cook up huge family feasts and get together, I told everyone what time dinner would be served, and if you were late you could nuke your turkey in the microwave (all said with good humor) My daughter is a type one diabetic and must eat on time. It only took one meal to show everyone I was serious and because it was done with good humor and joking there was no room for the late comers to be “offended”!

66

Julie Alexander On Tuesday, November 26 at 8:57 pm

The Thanksgiving and Christmas holidays were always my Granny Vernice’s favorites. She would spend hours in the kitchen at her stove, baking pies, cookies, cornflake candies, and all the trimmings for those holiday meals. When she passed my sophomore year in college, I felt like that part of our holiday would never be the same, but I still have all her recipes. Every single one she’d made all those years are handwritten in several spiral-bound notebooks in her own crazy cursive scrawl, with scripture and words of advice sprinkled throughout. To help me get through that time of the year without her and my grandfather present here with us, I cook with Granny in the kitchen. Her picture is right next to the counter where I work, and it is wonderful having her memories and recipes there with me every day when I start preparing our meals. This is the first year I will host my husband’s family at our house for Thanksgiving, and I am looking forward to it immensely. I may be covered in flour and smell like chicken by the end of the day, but Granny’s memories are still alive in my heart as always. Traditions have a way of binding our hearts to those of our loved ones, and holding those recipe cards or photos, or making something they were known for helps to ease the sorrow of their passing.

Rebecca F On Wednesday, November 27 at 10:17 am

Not sure you will come back to see this reply – but have you ever considered having such a wonderful treasure trove printed into actual cookbooks? I love the vintage style cookbooks that have quotes and hints and advice sprinkled throughout them. Sometimes I just open them to see what tidbits make my day. It is one of the things I like about Ree’s cookbooks as well. They are not just a list of recipes, but a little bit about the life and times in which they were created.

67

Iowa Farmers Daughter On Tuesday, November 26 at 9:05 pm

One of the things I’m most grateful for at Thanksgiving is having Ree Drummond on my TV and on my cookbook shelf. I have a very old cookbook that I inherited from my grandmother and when I’m stumped for a recipe if I can’t find something in her book, I can always find something in one of yours. Happy Thanksgiving to you, Ladd and the children. Thank you for sharing your lives and love with all of us. Blessed be.

68

Laurielulu On Tuesday, November 26 at 9:14 pm

I too like you a lot Ree, thanks for the laughs and a few tears. I wish all of you happier, calmer and easier Thanksgiving holidays. Please be happy everyone.

I’m an only child with no other family except my cranky mother and my two children. It will just be the four of us this year, I have been very sad and missing all of those who cannot join us this year but I just want to have yummy food and a fantastic day. We are definitely playing games!!!! Woohoo. I’m cooking almost everything but I enjoy that!

Ree, your Bobby Flay Thanksgiving throw down is always always my very favorite!!!! Super hoping you have a book signing in Los Angeles or parts there in?????

Snort, who beats Bobby????(I LOVE Bobby too, don’t get me wrong!!!)

Marie On Tuesday, November 26 at 11:14 pm

She already had her book signing in Los Angeles for her newest cookbook. Just an FYI.

69

Kay G On Tuesday, November 26 at 9:14 pm

Oh, you are special! You’re a great cook AND you have such keen insight into the human condition. Families can be the best or the worst, and the challenges can be huge when expectations get so much in the way. I appreciated all the comments, and I especially thank you for sharing your advice and special recipes. Happy Thanksgiving, Y’all. My best wishes to you and your family, Ree.

70

Amanda H. On Tuesday, November 26 at 9:15 pm

On the apple pie question… I microwave the sliced apples with a little apple cider for 3-5 minutes prior to assembling the pie. A tip I picked up from King Arthur’s Flour.

Ree, you are the dearest girl! Your responses, given in such a loving and sweet way to all of those seeking advice, made me laugh and weep. You have such a sense of reaching out with friendship to those who love you and seek your advice.. Don’t ever lose your beautiful inner strength and other God-given gifts to connect with those who have needs, and look for encouragement, for you certainly provide that! Happy Thanksgiving to you and your wonderful family! Love you, Anne

72

CC in NJ On Tuesday, November 26 at 9:40 pm

Happy Thanksgiving Ree!!! Where are you finding the time to write all of these posts????
I don’t have time for anything, let alone taking the time to blog…you must be so organized!!!
I have a regular 9-5 job that really stinks when the holidays come around, I’m always leaving early or something to try and get my personal things done. Anyway….thanks for your wonderful website I enjoy it daily!!

73

Juanita H On Tuesday, November 26 at 9:45 pm

Several years ago, after our first of 5 kids got married and we started the “every other year at our house” thing, I hit upon the idea of doing our dinner the Saturday AFTER Thanksgiving. Now that all the kids are married, they can have Thanksgiving Day with the in-laws, and come to our house on Saturday. It takes the pressure off the kids and their spouses, and gives me two more days to get things ready!!! Now, we wouldn’t have it any other way!!!

Many blessings to you and yours this Thanksgiving, Ree. You are such a blessing to all of us — hope a little of it comes back to you this holiday season!

75

Sue On Tuesday, November 26 at 10:25 pm

Hi Ree,
I enjoyed all the questions and loved all of your answers except one. The person who is very proud of her pies and is distressed because someone is bringing store bought pies for Thanksgiving. Your advice was to try to show off that she is the better cook by making fabulous accompaniments for the pies. Why would you say or imply anything like that? Why would you not advise her to simply say “Thank you” for the pies and to serve them with thankfulness that her family and in laws want to be all together celebrating this holiday? Since when is Thanksgiving about culinary competition? Sorry but it seemed kind of like you were encouraging shallow cattyness which is way out of character for you.

Chrissa On Wednesday, November 27 at 8:37 am

Where in PW’s response did you read the recommendation that the writer should show off that she’s the better cook? PW stated that she should accept her SIL’s sweet gesture and preserve that relationship. She only mentioned making homemade toppings because homemade pies are the writer’s pride and joy. I thought it was a great suggestion, as the writer seemed to be distressed at the thought of store-bought pies.

Suzy Childers On Tuesday, November 26 at 10:40 pm

You’re so kind to take the time to respond to us all! My husband’s fire station is pretty slow on Thanksgiving (no one calls 911 till after dinner. Priorities! Unless they set their deep fat fried turkey on fire.) I actually really love going to the station on Thanksgiving, since the guys there are like extended family. Plus, they often need a little assistance preparing a non-parched turkey dinner, which I’m happy to help with. And they have come to expect me to bring certain dishes. It would be a very hard tradition to give up.

I’ve decided that as far as the in-laws go, it’s in everyone’s best interest to have Thanksgiving as a whole family instead of going without my husband. I’m tempted to tell them to just assume that Thanksgiving will be on a day other than the real holiday — that way the odds will be less that we’ll have to change plans at the last minute. I just feel guilty making them accommodate us, since they moved up here to be with us and we’re the only family they have in the area. (More reason to wait until their son can come too, right??) I

Ok, time to put my big girl panties on and tell them! Or, at least, have my husband tell them.

79

Sharon B On Tuesday, November 26 at 11:55 pm

Happy Thanksgiving and I am so blessed with a wonderful loving family. I am always so distressed when I hear of sour and jealous parents and in-laws. Rise above it all and be the most loving you can be, and when that doesn’t work save yourself and your own little family from the bitterness. It’s not good for you or your family. I have a wonderful daughter in law who has wonderful loving parents. May God bless you and all your readers this Thanksgiving.

80

Sheena Pace On Wednesday, November 27 at 12:24 am

I loved every question and every response. You are an amazing lady and I idolize you! I am thankful for the Pioneer Woman

81

Gen UK On Wednesday, November 27 at 12:59 am

Happy Thanksgiving to all.x

82

Theresa in CA On Wednesday, November 27 at 2:26 am

What a fabulous post, Ree! Thank you for all the wonderful questions and responses. I echo the gratitude for you and my thankfulness.

From personal experience about the apples in the pie – beyond the important info on the aluminum foil to keep the crust from over-browning (I burned a crust once before the pie was done!), I also discovered that what kind of apple I’m using does make a difference to me in how the apples taste when cooked.

Also, I lost my mom last year, and the posts about dealing with loss were so moving and right on target – she would want us to have a happy Thanksgiving! Thank you.

83

Emily B On Wednesday, November 27 at 6:21 am

My mom’s side of the family has a decades long tradition of Thanksgiving being celebrated on the Sunday before Thanksgiving because there were 3 of them who worked in hospitals and they could never all get the holiday off. Growing up it meant we saw Mom’s family on Sunday, and Dad’s on Thursday, which was wonderful. Now that my sister, brother and I are grown, it means no running around trying to make it to multiple places in one day to try to make the in-laws happy. I’m thankful for the tradition.

84

Nola T. On Wednesday, November 27 at 7:43 am

To the Cranberry Resish person – - – Look on the bag of fresh cranberries, I believe this is where I got the recipe I used years ago. I do no like the stuff either, but my late father loved them. I even made Cranberry Marmalade for him (recipe on the pectin container). Try Ocean Spray, I think that is what brand I bought. Good Luck. !

85

KJ On Wednesday, November 27 at 8:12 am

Ree and Apple pie lover. My mom makes great apple pie. She just won first runner-up in a competition that had 40 other pies to compete with. One of the reasons she did so well is that her apples are perfectly cook. (and also her crust is to die for but that is just my opinion) She slices them pretty thin, but she also takes the time to assemble the filling, sugar, thickening and all in a bowl and microwaves it for just a couple minutes to get the juices going. Probably more like three minutes. Her pies turn out every time. Try it, you might like it.

86

Teresa G On Wednesday, November 27 at 8:26 am

For Lauren:
As my blended family grew, it became more and more difficult to get EVERYONE together on Thursday. So 10 years ago we changed our big day to Friday. Relieves the pressure off all the kids to be here Thursday.

87

Debi On Wednesday, November 27 at 8:27 am

Happy Thanksgiving, everyone!
I wanted to reach out to Caught in the Middle because I have a similar mom. Adding to Ree’s advice, the sooner the better to announce your plans, this holiday and every holiday, she won’t feel like you are avoiding her. Assure her of your love and tell her that going forward, your family needs to be able to plan to see everyone possible, so you will be splitting your time. She will most likely never be happy and will make negative comments, but that is her nature – something you cannot change. Don’t tiptoe or avoid. Be transparent, communicate with reason, and assure her you love her.

88

Kat H On Wednesday, November 27 at 8:41 am

Hi Ree,

Just a tip for the answer to the question by the mom managing the cheese and garlic allergies. Cheese allergy would include other dairy products as well, so cooking the apples in butter and serving them over ice cream isn’t going to work as is. Try “safe butter substitute” and “coconut, rice, or soy based ice cream” instead. Or offer the recipes as is and send them to KidsWithFoodAllergies.org for help with ingredient substitutions. You have a lot of fans over there because you use basic ingredients that are easy to substitute. Any of us would be happy to help families with allergies make your recipes safe. Have a happy Thanksgiving!

89

Alice H On Wednesday, November 27 at 8:47 am

to the late MIL question…my grandma is the most wonderful person ever. She is so wise. Her theory is one I love….”what we eat won’t hurt you!” We eat when we say we are and we don’t wait for others to show up. We say food will be served at 12:30 and we start eating at 12:31. LOL! Good luck!

And Ree, I also love these posts!! You are the best!! Anytime you need an extra person at the ranch, I’m your girl!! Haha! Happy Thanksgiving!

90

Margaret N On Wednesday, November 27 at 8:56 am

Very nice post. Happy Thanksgiving!!

91

Jill G On Wednesday, November 27 at 9:34 am

Dear fellow daughter-in-law – help!

I’m so amused at the number of “help, my mother-in-law…” questions – yet, I have one of my own to now add. My lovely MIL just called to ask if I would make the Green Bean Casserole this year, but… she does not like mushroom soup. Uh… thinking fast, sure, I would love to! She said I would be her favorite daughter-in-law if I could make it without one of the two main ingredients it calls for. So my question is – do you see a problem with using cream of celery soup? She swears it won’t make a difference, but I’m thinking, how could it not make a difference??

Oh yeah – second part of the question is: We are leaving our house at 11am to have lunch at my Mother’s house then going from there at 4pm to my in-laws. How on earth do I do that with a casserole? One I probably won’t be able to cook at the house it’s being served at.

Love,
Carrying-a-casserole in Cincinnati

P.S. Saw you from afar Monday night in Cincinnati. My daughter and I came to your book signing but she has Lupus and our letter group was “U”. She can’t stand or stay awake the late so we left our books to be signed. Thank you! AND – we got a picture with YOUR daughters – they were just lovely!

Stephanie On Wednesday, November 27 at 11:51 am

I boil the fresh, cut green beans for about 5 minutes, so they’re slightly cooked, but still very crunchy.

The mixture of the sour cream, onions, and green beans is delicious. Of course, the cheddar cheese and Ritz-style crackers is the piece de resistance.

92

Kimberly On Wednesday, November 27 at 10:08 am

To the woman who has a boyfriend with a large family:

You have a lot of options. Split the holiday entirely (one year with your family, one year with his). But also consider doing dinner with his family and just pie and coffee with your Dad later.

We live about 2 hours from my in-laws and about 15 minutes from my parents. We drive to my in-laws and have Thanksgiving lunch around 1 with their brood (we don’t see the extended family at Christmas, so it is nice to see them!) We leave there around 4 or 5 and have just pie with my parents around 7. It is nice to break up the day, and my mom likes to be able to make a new dessert every year for us to try, in addition to the traditional fare.

93

Bopper On Wednesday, November 27 at 10:30 am

I will be busy cooking tomorrow so I just wanted to wish you, your family and everyone Happy Thanksgiving! Ree, I am thankful for your blog, it puts a smile on my face everyday.

94

Carol M On Wednesday, November 27 at 10:39 am

My daughter is a Great cook. She has the best recipe for Cranberry sauce:
1 bag fresh cranberries, 1 Med size orange, 1 cup water, 1 1/4 cup Sugar,
dash of ground clove and cinnamon, 2 to 3 Tablespoons of Grand Marnier Liqueur.
Boil cranberries, water and sugar over medium heat for 20 minutes. Reduce heat and add orange zest and juice from the orange. Simmer 5 minutes and turn off heat. Add cloves and cinnamon. Add Grand Mariner. Stir and let cool. Can be made 1 or 2 days ahead. This is delicious !!

Hi,
In response to Apple Pie Lover and her apples not getting done. I had this happen to me a time or two. It was then I learned that all apples are not grown for apple pies. I was using delicious apples. You need to use apples that are cooking apples. It makes all the difference in the world. I like yellow delicious or macintosh for apple pies and crisps.

96

zora On Wednesday, November 27 at 11:02 am

Dear Pioneer Women,
First let me say I love your skillet corn bread recipe and that is what I am using this year as my cornbread in my Herbed Corn Bread Stuffing. I have used the same stuffing recipe for years and you would think by now I would know this answer but I don’t and I go through this every year. So I am hoping you can help. I never know how much corn bread to use in the recipe. It is an old recipe from one of Martha Stewarts first books and it did not state how much corn bread to use. Most years I double the recipe but this year I am not. Any suggestions on how to figure this out?
Also, I am changing it from a stuffing to a dressing. What do I need to do different to cook it out of the bird?

Thank you
z

97

Nancy On Wednesday, November 27 at 11:12 am

Would it be ok if I make my stuffing in my cast iron pan and cook on the grill on indirect heat at 350?

In my dream home I want 2 ovens but until then I need to be creative!!!

AngAK On Wednesday, November 27 at 2:59 pm

should be fine. a crockpot works well too.

98

Roz Jackson On Wednesday, November 27 at 11:14 am

Enjoyed reading your replies to all the Turkey day questions. Just wanted to let you know, I have now purchased 2 of your cookbooks. Don’t have the Holiday one yet but I will soon enough. Its on my Christmas List.

I to have a wonderful hubby, 35 years of Marital Bliss, well most of them…lol who is now retired. He was a carpenter for 35+ years. To this day I still love to see him wearing his tool belt over those Levi jeans. So I get the whole chapz and wrangler thing…lol. Anyway, I still work and He cooks for us Monday thru Friday and I cook on the weekends only now.

Since I have bought your cookbooks, I try a new recipe every Sat. & Sun. We have loved everything so far. I will cook everything in both books before long. The peach & whiskey chicken is to die for. The grits and apple pork chops are heaven on earth and the chocolate sheet cake is well sinful!!! lol The Tomato Soup is so easy and so good. I made big fat grilled cheese sandwiches and we dunked them like crazy. I could go on and on, Oh brown betty was amazing.. Ok enough. The pics of the dish preparation give me the confidence to have at it.

So my carpenter man is really loving all your dishes and ME! He sure looks forward to the weekends now. ( well the food and the fact he doesn’t have to do the dishes). Just wanted to tell you how great the recipes, pictures and stories are. Please keep writing them. I don’t want to run out of new dishes for my weekends!!! lol

Hope your family has a wonderful Thanksgiving and thanks for sharing them with the world.

Roz

99

Suzanne On Wednesday, November 27 at 11:21 am

Thank you for the post Ree! I found myself tearing up several times.

I am wondering if you or does anyone of your readers have some advice for me. My husband and I have been living abroad for several years, well away from family. In past years we have celebrated Thanksgiving together, either on Thanksgiving or the weekend before or after (since we are in a country that of course doesn’t celebrate American Thanksgiving).

This year is different. We are expecting our first children (twins!). I am 10 weeks pregnant and have the *worst* morning sickness and heightened sense of smell to the point I can’t even go into the kitchen. I have not cooked for three weeks and can’t even go to a restaurant without gagging. Of course, Thanksgiving is my husband’s favorite holiday and I love to cook, but I just can’t do it this year. He says that he’s more than happy to give up one Thanksgiving for a lifetime of Thanksgivings with our family, but I can’t help but feel so sad and disappointed that we’re not going to celebrate this year.

Any suggestions on what I/we can do to not completely ignore the holiday but maybe celebrate in a way that doesn’t involve food? Thank you. Happy Thanksgiving to everyone.

Tina On Wednesday, November 27 at 1:26 pm

Congratulations on your soon-to-be parenthood! With your positive, loving attitude, sounds like you two will have a wonderful celebration.
Some fun Thanksgiving traditions other than eating:
a special hike or nature walk; volunteering; calling/writing to loved ones; writing a Thanksgiving letter to your children-to-be and/or each other saying what you have been grateful for in the past year, or a special memory from the past; stay-at-home-by-the-fireside playing board games, watching movies, listening to music/dancing; a romantic day out for you two- if you are still abroad, visiting special places where you are living now (museum, concert, play)

I am sure you will think of something personal and meaningful that lets you feel the joy of gratitude!

Tina On Wednesday, November 27 at 1:29 pm

And by the way, things will likely be very different later in the pregnancy and you will be more than ready to enjoy a complete Thanksgiving feast!

100

Anna MC On Wednesday, November 27 at 11:35 am

Dear Pioneer Woman. My sister-in-law gave me the perfect make ahead mashed potato recipe – the secret? I potato ricer instead of a mixer. I boiled about five pounds of salted, cubed potatoes until they are just done, not overcooked (I used Yukon gold, she uses Russet). Drain. Have 2 cups milk or half/half and one stick of butter heated. After ricing the potatoes in the same pot they were cooked in add the milk mixture and salt to taste, stirring with a wooden spoon. Keep adding more milk and half stick more of butter while stirring. Make the potatoes easy to stir by adding more milk – kind of loose. Transfer to a buttered baking dish and sprinkle with pieces of another half a stick of butter. Cover with foil and put in refrigerator. The next day heat in oven and stir before serving. Nothing but butter (a lot), milk and salt. Delicious. Wishing you and your family a Healthy,Happy Thanksgiving!

Find the Pioneer Woman on:

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.